Serve very hot on a border of boiled rice.


22.--Dutch Salad.

Soak 3 Dutch herrings in milk; then cut off the heads and tails and
cut herrings into one-half inch pieces. Add 2 apples cut fine, 2
hard-boiled eggs sliced thin, some cooked beets cut fine, some celery
and green onions cut into very small pieces. Season and mix together.
Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.


23.--Greek Cucumbers.

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle
with salt. Then mix boiled rice with some chopped green onions and
stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup
of stock and the juice of a lemon; add 1 tablespoonful of butter, and
let cook until tender. Serve hot, and pour over a well-seasoned white
sauce. Garnish with parsley.


24.--Russian Beef Roll.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
cloves of garlic and 3 sprigs of parsley chopped fine. Season with
salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.
Shape into a roll and lay in a baking-dish; moisten with broth and let
bake until done. Serve on a platter with a border of mashed potatoes
and garnish with fried parsley.